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Epic Taco Board

Cheesy chicken tacos, beef tacos + every topping you could ever want—all on one GIANT board. Yes, please!


Who doesn’t love tacos? Even the pickiest eaters I know will dig in when it comes to tacos, and that’s great news for busy moms because they’re pretty much the easiest meal to make.

A couple Saturdays ago, in between a super busy week followed by another busy week that involved a summer camp for one child in another state—and my job taking me to multiple counties across Mississippi—I wanted to invite some friends over for supper so we could relax a bit and play a few games together. You can’t find an easier meal to serve to a house full when life is hectic, and when you have a giant board, you can make ANY meal look big and fancy.

For this board, I literally just opened some jars and tubs of toppings and placed them in bowls around the board with some tortilla chips. I browned some beef and cooked some ready-grilled chicken with taco seasoning, filled some crunchy shells (the ranch shells are the bomb!) with the meat and cheese, and I popped them in the oven on 350 degrees for 10 minutes, and that was it.

For a crowd, just time the tacos to come out of the oven immediately before serving, place them on the tray and top them with some fresh cilantro for an extra pop of color, and fill any empty spaces with tortilla chips, and you’ve got yourself an impressive, epic taco board fit for an entire night of games and grazing!


Ingredients:

  • Crunchy taco shells (I used both traditional and cool ranch flavored shells.)

  • Taco seasoned browned beef

  • Taco seasoned grilled chicken (I use a bag of ready-grilled chicken from the freezer section.)

  • Shredded lettuce

  • Diced tomatoes

  • Sour cream

  • Pico de gallo

  • Black beans

  • Olives

  • Salsa

  • Can of mexicorn (or Southwest style corn)

  • Tortilla chips

  • Hot sauce (Cholula is our favorite!)

  • Salsa Verde (Taco Bell Brand…yes, it matters).

Directions

  • Preheat oven to 350 degrees.

  • Brown ground beef & grilled chicken, seasoning each with taco seasoning; set aside.

**I used 3 pounds of ground beef and 2 pounds of grilled chicken for 30 tacos

  • Fill a ramekin with diced tomatoes and place in the center of a larger bowl; fill larger bowl with shredded lettuce.

  • Fill ramekins with sour cream, guacamole, black beans, olives, pico de gallo, mexicorn and salsa; place on board around larger bowl filled with lettuce and tomatoes.

  • Fill taco shells with meat and top with mozzarella cheese; bake on 350 degrees for 10 minutes.

  • Place tacos around board; top with fresh cilantro.

  • Fill any empty spaces with tortilla chips.


Where to purchase a giant round serving tray...






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The Galloways

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